Cheesy Beef and Bean Chimichanga Recipe with spinach and lots of cheeseThese oven baked chimichangas are incredibly delicious and super easy to make.

10-min Chicken  Club Sandwich




– 1 lb ground beef grass-fed – 1 small onion finely chopped – 2 cloves garlic finely chopped – 2 teaspoons Taco Seasoning – salt & pepper to taste – 16 oz. refried beans – 4 oz. green chile peppers diced – 6-8 tortillas – 1 cup spinach chopped – 2 cups Cheddar Jack Cheese grated – 1 tablespoon butter melted for brushing – 2 roma tomatoes peeled & cubed – salsa for serving – sour cream for serving – chives chopped, for garnish

6 servings

40 mins

Step 1

Preheat oven to 400F and line baking sheet with parchment paper.  Using a skillet, add 1 lb ground beef and 1 small chopped onion.

Step 2

Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.

Step 3

Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.

Step 4

Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center.

Step 5

Add Cheddar Jack cheese.

Step 6

Follow by chopped spinach.

Step 7

Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.

Step 8

Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.

Step 9

Serve Beef and Bean Chimichanga with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!